Cauliflower Cheddar Soup Recipe

Cook Time: 35 minutes

Ingredients

This recipe was originally developed for 4 servings. Ingredient amounts are listed for the original yield. While the portions may be scaled, cooking times and methods remain unchanged.

• 1 small onion, quartered
• 3 cups cauliflower, cut into small florets
• 5 cloves garlic, peeled
• Olive oil spray
• Salt and freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 2 cups vegetable stock
• 1 cup whole milk
• 8 ounces Cheddar cheese, shredded (plus extra for garnish)
• 1 cup plain Greek yogurt

Directions

1. Preheat the oven to 425F (220C). Line a baking tray with parchment paper.
2. Spread the onion, cauliflower, and garlic evenly on the tray. Lightly spray with oil, then season with salt and pepper.
3. Roast in the oven for about 30 minutes, or until the vegetables turn golden and slightly caramelized.
4. While the vegetables roast, heat a saucepan over medium heat. Add the flour and slowly whisk in the vegetable stock. Cook until the mixture thickens slightly, about 3 to 5 minutes. Remove 1/2 cup of this broth and set it aside.
5. Transfer the roasted vegetables to the saucepan. Use an immersion blender to puree the soup to your desired texture smooth or with some chunks left.
6. Reduce the heat to low and stir in the shredded Cheddar cheese and milk, mixing until smooth and creamy.
7. In a separate bowl, gradually whisk the reserved broth into the Greek yogurt until well blended. Remove the soup from the heat and stir in the yogurt mixture.
8. Serve hot, garnished with extra Cheddar cheese if desired.

Nutrition Facts (per serving)

• Calories: 369
• Total Fat: 22g (28%)
• Saturated Fat: 12g (60%)
• Cholesterol: 65mg (22%)
• Sodium: 839mg (36%)
• Total Carbohydrates: 20g (7%)
• Dietary Fiber: 3g (9%)
• Total Sugars: 9g
• Protein: 24g (48%)
• Vitamin C: 44mg (48%)
• Calcium: 564mg (43%)
• Iron: 1mg (6%)
• Potassium: 407mg (9%)

* Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary. Nutritional data is based on available ingredient information and may not be complete.

The History and Origins of Cauliflower Cheddar Soup

Cauliflower Cheddar Soup, a creamy and comforting dish, has roots in American cuisine, where dairy-rich soups have long been favored for their warmth and richness. The combination of roasted vegetables with sharp Cheddar cheese likely evolved from traditional English cheese soups, adapted in the United States using locally available ingredients. Cauliflower, once considered a humble vegetable, gained popularity in the 19th century as a versatile, mild-flavored ingredient ideal for blending into soups and sauces. The modern version, featuring roasted cauliflower, Greek yogurt, and vegetable stock, reflects a contemporary approach to classic comfort food, emphasizing both flavor and nutritional value.

Regional Variations

Across the United States, this soup may vary depending on the region. In the Midwest, where Cheddar cheese production is prominent, the soup tends to be richer and more cheese-forward. In contrast, coastal regions might emphasize lighter versions, incorporating seafood broths or additional herbs to complement the mild cauliflower. Some variations include adding bacon bits or smoked paprika, giving the soup a more robust, savory character. Despite these regional tweaks, the core elementscauliflower, Cheddar, and a creamy baseremain consistent nationwide.

How It Differs from Similar Soups

Cauliflower Cheddar Soup is often compared to Broccoli Cheddar Soup, yet the difference lies in the flavor profile and texture. Cauliflower has a subtler taste than broccoli, allowing the sharpness of Cheddar to shine without being overpowered. Additionally, roasting the cauliflower before blending introduces a gentle caramelization, creating a deeper, slightly nutty flavor not typically found in broccoli-based versions. Unlike potato or cream-of-vegetable soups, this recipe balances richness with lightness, especially when Greek yogurt is added, giving it a silky texture without excessive heaviness.

Typical Settings and Serving Suggestions

This soup is commonly served in casual and fine dining settings alike. It works well as a starter in a multi-course meal or as a main course paired with crusty bread or a fresh green salad. Cafs and bistros often feature it as a seasonal offering during colder months due to its warming qualities. In home kitchens, its frequently prepared for family dinners or special gatherings, prized for its ease of preparation and ability to satisfy diverse palates.

Interesting Facts

• Cauliflower is a member of the Brassica family, which includes broccoli, kale, and Brussels sprouts.
• Roasting vegetables before adding them to soup enhances their natural sugars, resulting in a subtly sweet and complex flavor.
• Using Greek yogurt instead of heavy cream reduces fat content while maintaining creaminess and adding a slight tang.
• The combination of cauliflower and Cheddar was popularized in the United States during the late 20th century as part of the growing trend for hearty, cheese-based comfort foods.
• Leftover soup can be frozen and reheated, though adding fresh cheese during serving helps maintain its creamy texture.

FAQ about Cauliflower Cheddar Soup Recipe